Chiffon cakes are among my favorite summer desserts. They are delicious au natural and pair up perfectly with fresh fruits, ice cream and whipped cream toppings. They travel well and are great desserts for cookouts and picnics… and everybody likes them. Here are 3 of my favorite chiffon cake recipes.
BURNT SUGAR CHIFFON CAKE has a lovely, caramel flavor and a wonderfully fine texture. It’s delicious either plain or frosted. CHOCOLATE CHIFFON CAKE has a deep chocolate flavor and pairs up with chocolate ganache and hazelnuts …or anything else you might put with it…strawberries and ice cream are delicious too. (For the recipes click on the images below) BANANA CHIFFON is a little heavier because of the addition of mashed bananas. It has a lovely banana flavor and a nice texture. Whipped cream and sliced bananas are the best garnish in my opinion.
When the cake comes out of the oven IMMEDIATELY turn it upside down on the neck of a wine bottle. If you don’t have a bottle that will fit into the cake pan tube support the upside down cake by using 3 or 4 little dishes or glasses placed under the rim of the pan. Let the cake cool completely in this position. When the cake is cool run a sharp knife around the inside of the pan to loosen the cake, remove it from the pan and gently remove the tube insert. You can plate the cake either bottom or top up…I like it bottom’s up. Figure out how you are going to support the cake before you fill the pan with batter. If you wait to find just the right thing when a hot cake is sitting on your counter it will probably fall before you get it figured out.
If chiffon cakes are new to you I highly recommend that you use a tube pan with a removable bottom and tube. It is so much easier to loosen the cooled cake if you can work on it on all sides. It’s a tender cake and won’t put up with a lot of handling as you try to get it out of the pan. Removable tube…no problem.
- 5 eggs, separated
- 2-1/4 cups cake flour
- 1-1/2 cups sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ⅓ cup vegetable oil
- ⅓ cup water
- 1 teaspoon vanilla extract
- 1 cup mashed ripe banana (about 2 medium)
- Let eggs stand at room temperature for 30 minutes.
- In a large bowl, combine the flour, sugar, baking powder and salt. In a bowl, whisk the egg yolks, oil, water and vanilla; add to dry ingredients along with bananas. Beat until well blended. In another large bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Fold into yolk mixture.
- Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert baking pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto serving plate; frost top and sides. Yield: 12 servings.